Chopped and toasted almonds and pine nuts quickly. Now arrange them on a baking sheet covering the bottom. Peel the apples and remove the core, leaving them though. With a brush, grease the apples, even into the hole left by the core, and then douse, always aided by the same brush, with the wine. Lay them on the nuts, pour a tablespoon of sugar within each Apple and drizzle with wine and water. Bake for 40 minutes at 180 º C.
At this point the apples are soft, remove from the oven and place them on a tray. Pick up the dried fruit and liquid which may have formed in the Tin and pour into a pan; put on the stove and let go a moderate heat stirring constantly (if it is too dry, you can add a little water). When will give off a pleasant smell of caramel and toasted almonds, remove from the heat and cover the apples with the mixture. Sprinkle with powdered sugar or cinnamon according to taste.

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